Five Things Friday {3/20}

  1. Happy first day of Spring! I’m always confused as to what month it is here because the weather doesn’t change that much but I’m happy for all of you in the chilly states that hopefully things will start to warm up soon. Except for that extra snow today.. but hey, that’s what late March is all about, right? You could always come visit me and we can head to wine country..
    Gloria Ferrer Sparkling Wine Sonoma
  2. First things first, I tried to burn down the apartment yesterday. Really, I was microwaving popcorn in a regular brown paper bag [as I’ve done 100 times before] and the damn bag caught fire! So instead of immediately pouring water on it, I decided it was a good idea to panic and start yelling “NO! NO! NO!” Genius, people. Pure genius. Don’t worry, I did finally realize that I had water sitting next to me and saved the day.
    Genius SomeEcards
  3. I made burrito bowls for dinner the other night and making my own black beans makes all the difference in the world. Have you ever tried it instead of getting canned beans? So much better! I use this recipe and it’s delicious.
    Burrito Bowl Black Beans Chicken
  4. Yesterday was amazingly wonderful [aside from almost burning the place down.] It was practically my day off with only 1 client and I soaked in all of the quiet. Especially after such a long Wednesday, it was much needed.
  5. Don’t forget to enter my MealEnders giveaway!

Have a great weekend, friends!

Food for Thought

Any fun plans this weekend?

Spring Time Asparagus Succotash

Finally it’s starting to feel like spring around here! I have definitely had more than my fill of winter and I’m ready to break out the sandals. And as much as I love a good roasted vegetable, I also think it’s time to start breaking out some lighter side dishes.

Asparagus is in season and I’m loving it but I always do the same thing; steam or roast. I wanted to change it up a bit and add a pop of color to the table!

Spring Time Asparagus Succotash

Serves 4

Spring Time Asparagus Succotash Barr & Table

– 1 lb asparagus
– 1 red bell pepper
– 1/2 red onion
– 1/2 cup corn
– 1/2 cup shelled edamame
– 2 cloves garlic; minced
– 1/2 cup cherry tomatoes; halved
– 1 small avocado; diced
– 1 lime; juiced
– 1/2 tsp paprika
– 1/2 tsp chili powder
– Salt & pepper to taste

Heat a large pan over medium heat. Chop bell pepper, onion, and asparagus into large pieces, drizzle your pan with EVOO and add the chopped vegetables. Saute about 5-7 minutes until tender.

Add the corn, edamame, and lime juice and saute another 2-3 minutes. Add the garlic and seasonings to the pan and mix until evenly coated.

Remove from heat and add the tomatoes and avocado. Mix gently to get everything incorporated, but be sure not to mash the avocado! Squeeze a little more lime juice on top for serving.

Nutritional Stats
Per serving

144 Calories  /  8g Fat  /  15g Carbs  /  6g Sugar  /  6g Fiber  /  7g Protein

Food for Thought

How do your meals change with the seasons? Do you prefer one method of cooking over another in the warmer weather?